Main Dish

Stuffed Peppers

Ingredients

• 6 large green peppers, sliced lengthwise and cleaned of stems, seeds, and membranes
• 1 medium chopped onion
• 1 tsp olive oil
• 2 cups cooked rice
• 1 can (14.5 ounces) no salt added stewed tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp dried basil
• 1 cup Kemps Low Fat Cottage Cheese
• 3/4 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 F.
2. Bring water to boil in large saucepan.
3. Place peppers in boiling water for 3 to 5 minutes.
4. Remove peppers with a slotted spoon and drain excess water.
5. Saut onion in oil in small nonstick skillet. Reserve.
6. In a large bowl, combine rice, onion, stewed tomatoes, tomato paste, basil, and cottage cheese. Place peppers in a 13"x9"x2" baking dish.
7. Spoon cottage cheese/rice mixture into pepper shells.
8. Sprinkle each pepper half with 1 tablespoon shredded cheese.
9. Bake for about 25 minutes or until heated through.

Serves 6

Per serving (1/6 recipe): 205 Calories; 11g Protein; 6g Fat; 2g Fiber; 18mg Cholesterol; 599mg Sodium; 174mg Calcium